These Oatmeal Cranberry Pecan Cookies have a chewy, moist consistency and are packed with a mix of favorites: rolled oats, chocolate, pecans, and cranberries. Perfect for holiday baking!
Recipe and photos updated December 20, 2015.
The holidays have crept up on us. Well, maybe just me. I’ve seen holiday recipes on Pinterest since July. Here’s a tasty recipe for some Oatmeal Cranberry Pecan Cookies.. some chocolate got in there too!
This recipe must be attributed to my two fellow partners in crime tonight who both appreciate oatmeal-based cookies as much as I do.
Next time, we plan on enjoying these with a mug of decadent dark hot chocolate. For now, some hot tea will do. It’s not really December yet, anyways.
And as a sidenote, for those of you who are serious cookie lovers, I recommend investing in a nonstick silicone baking mat to fit a regular baking sheet (affiliate links). I use these for baking cookies, roasting veggies, baking fish, and more – and it makes clean up a breeze without any need for greasing the pan!
- ¼ cup unsalted butter
- 6 tablespoons neutral flavored oil (canola, melted coconut, etc.)
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup plus 2 tablespoons brown sugar
- 1 large egg
- 2 cups old fashioned oats + ¼ cup hot water
- 1 cup all purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup each: dried cranberries, chopped pecans, chocolate chips
- Preheat the oven to 350.
- In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.
- In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.
- Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins).
- Refrigerate dough for at least 10 minutes.
- Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden.
- Let the cookies cool fully before removing them from the baking sheet.
You can use your cup of mix ins like you please- if you don’t like pecans, just add more cranberries, chocolate, or a whole other tasty addition.
I’ve also made these with walnuts and dark chocolate chips and cherries and they’re also wonderful!
Looking for more wholesome fall desserts? Try my:
- Pumpkin Blondies with Chocolate Chips: a chewy, moist favorite!
- No Bake Pecan Pie Balls: perfect for snacks when you don’t want a sugar crash
- Walnut Basil Shortbread Cookies: these are sweet and earthy, and a fun different option for cookie swaps
- Almond Joy Macaroons: Who doesn’t love a coconut macaroon dipped in chocolate?
- Chewy Spiced Molasses Cookies: I could eat a whole batch of these with a glass of milk!
Happy last day of November,